New Blue Two
I was pretty excited when I got to taste a cheese in development by Point Reyes a few months ago. When I found out that a new wedge was on its way, I was twice as excited. And then the lovely wedge arrived. Can I admit that we ate a whole lot of this cheese when it first arrived? A whole lot. I won't say half, but it was major carnage. The last cheese was fairly mild and creamy with an ammonia-sharpness near the rind.
This one is also mild, and the ammonia is gone. Texture-wise, it's slightly more crumbly. You can slice it when it's properly at room temperature, but it's crumbly when cold. Taste-wise, around the blue flavor, it's even more creamy than the first cheese. Even my husband noted the creaminess. I thought the previous cheese would have been a good choice to introduce people to blue cheeses because it wasn't as sharp or pungent as some blues. This one, even more so, because of the creamy flavor. On the other hand, if you like blue cheeses, I'm sure you'd like this one, too.
We were asked to come up with a name for the cheese. Last time, I thought Denim Blue would be a good name. I still like it.
--Donna Currie at Cookistry